Passion fruit Coconut Panacotta {Vegan, Refined sugar free}
Servings Prep Time
4-8Depending on size of serving cups 10minutes
Cook Time Passive Time
10minutes 60minutes
Servings Prep Time
4-8Depending on size of serving cups 10minutes
Cook Time Passive Time
10minutes 60minutes
Ingredients
For the Coconut milk layer
For the passion fruit layer
Instructions
For the Coconut milk layer
  1. Combine the the coconut milk and maple syrup in a thick bottom pan and place on medium heat. When you start seeing bubbles rising on the side of the pan, remove from heat.
  2. Remove 2 Tbsp of the coconut milk mixture into a cup and stir in 1/2 tsp of the agar powder till fully dissolved. Mix it back into the main coconut milk mixture till well combined. Place it back onto a low heat and keep stirring till it slightly thickens. It will coat the back of your spoon. Remove from heat.
  3. Lightly grease the ramekins or cups or shot glasses or a jelly mould with coconut oil. Pour the coconut milk mixture into the glasses or mould. Place in the refrigerator to set for 30 minutes.
  4. It is set when you lightly press your finger against it and it stays firm with a light yield.
For the passion fruit layer-Option 1
  1. Once the coconut milk layer has set you can start work on the passion fruit layer. Place a sieve or colander over a bowl and add the passion fruit pulp into the colander. Press hard and scrape it well. The aim is to get as much fresh passion fruit juice without any seeds or fibre. Measure it be equal to 1/2 cup of juice.
  2. Combine the juice with the maple syrup and heat very lightly in a small saucepan. When you see bubbles rising from the side, remove from heat. Add the agar powder and stir thoroughly. There should be no lumps of agar and the liquid must be well combined.
  3. Bring to the passion fruit juice mixture back to low heat and stir for a minute or two or until it thickens slightly. Remove from heat and pour it very gently over the set coconut milk mixture. Place it back in the refrigerator to set for another 30 minutes or until set and firm.
For the passion fruit layer-Option 2
  1. Instead of setting the passion fruit layer with agar, you can leave it as a sauce, to be drizzled over the plain coconut panacotta. This also tastes really good and reduces the second step of setting it with agar. Following are the instructions.
  2. Place a sieve or colander over a bowl and add the passion fruit pulp into the colander. Press hard and scrape it well. The aim is to get as much fresh passion fruit juice without any seeds or fibre. Measure it be equal to 1/2 cup of juice.
  3. Combine the juice with the maple syrup and heat very lightly in a small saucepan. When you see bubbles rising from the side, remove from heat. Leave it to cool and pour or drizzle over the coconut panacotta when serving.
To serve
  1. You can either directly serve it from the glasses or shot glasses with a dollop of fresh passion fruit on top or you can un mould it and serve it on a plate. To unmould it, gently slide a knife along the edges of the panacotta to loosen it from the mould. Cover the mouth of the mould or glass with a serving plate and with a swift movement turn it over. If it is not released, tap it gently downwards onto the serving plate. Serve immediately with generous dollop of fresh passionfruit pulp. Or drizzle with passionfruit syrup if following Option 2.